Rhubarb Bread

The charm of this Rhubarb Bread lies in its simplicity. With soft tangy rhubarb tucked into a moist crumb and topped with a crunchy cinnamon sugar crust, it’s the kind of bake that feels like a warm hug. Whether you enjoy it warm from the oven or toasted the next day with a bit of butter, it’s a comforting treat that captures the essence of homemade baking. This old-fashioned quick bread is perfect for spring when rhubarb is in season, but it’s delightful year-round if you’ve got some frozen on hand. Serve it with coffee or tea for breakfast, brunch, or an afternoon pick-me-up. It’s not only easy to make but also a great way to introduce someone to rhubarb’s sweet-tart magic.

Full Recipe:

Ingredients:

• 1 ½ cups brown sugar

• ⅔ cup oil

• 1 egg

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups diced rhubarb

• ½ cup chopped walnuts (optional)

• ¼ cup granulated sugar

• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 325°F (163°C). Grease two 8×4-inch loaf pans or line with parchment paper.

2. In a large bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until smooth.

3. In another bowl, combine flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until just combined.

4. Fold in diced rhubarb and walnuts if using.

5. Pour the batter evenly into prepared loaf pans.

6. Mix granulated sugar and cinnamon together and sprinkle over the tops of both loaves.

7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 290 kcal | Servings: 12 slices per loaf (24 total)

The Ultimate Guide to Old-Fashioned Rhubarb Bread: A Sweet and Tangy Classic

A Nostalgic Slice of Spring

Rhubarb bread is one of those comforting, old-fashioned recipes that instantly brings a sense of warmth and home. It’s the kind of humble bake your grandmother might have made soft, moist, and with just the right balance of sweet and tart. And while rhubarb is often associated with pies and crisps, incorporating it into a quick bread brings out a whole new level of deliciousness.

This classic treat is especially beloved in spring and early summer when rhubarb is in season and gardens across cooler regions begin overflowing with its striking red stalks. But the beauty of this bread is that it can also be made with frozen rhubarb, allowing you to enjoy it all year long.

Whether you’re new to baking or a seasoned home baker looking for a reliable go-to recipe, rhubarb bread is the kind of simple pleasure that never goes out of style.

What Makes Rhubarb Bread So Special?

Unlike other fruits, rhubarb isn’t naturally sweet. Its tangy, almost lemony flavor needs a bit of sugar to balance things out but that’s exactly what makes rhubarb bread so delightful. The contrast between the tart chunks of rhubarb and the sweet, cinnamon-laced crumb gives this bread an irresistible complexity.

In this recipe, buttermilk adds a rich, tender texture while brown sugar deepens the flavor with a gentle molasses note. The batter is speckled with ruby bits of rhubarb, and the cinnamon sugar topping creates a lightly crisp crust that’s beautifully golden when baked.

It’s perfect for breakfast, an afternoon snack, or a light dessert served with tea or coffee.

Rhubarb: The Star Ingredient

Although it’s technically a vegetable, rhubarb is most often treated as a fruit in baking. Known for its bright red or pink stalks and distinctive tart flavor, rhubarb has been a staple in kitchens for generations particularly in regions with cooler climates.

Rhubarb is low in calories and contains fiber, vitamin K, and antioxidants. When selecting rhubarb, look for firm, crisp stalks that are a vibrant pink or red. Green stalks are also edible, though they tend to be slightly less sweet. Avoid the leaves they’re toxic and should never be eaten.

If you’re using fresh rhubarb for this bread, simply wash and dice the stalks. For frozen rhubarb, be sure to thaw and drain off any excess liquid before using to avoid a soggy loaf.

Optional Add-Ins and Variations

One of the best things about this recipe is how customizable it is. Here are a few fun twists you can try:

• Nuts: Chopped walnuts or pecans add crunch and a nutty flavor that complements rhubarb beautifully.

• Orange zest: A teaspoon of zest brightens the flavor and adds a citrusy aroma.

• Ginger: Freshly grated ginger or a pinch of ground ginger pairs well with rhubarb’s tanginess.

• Berries: Try folding in a small handful of strawberries or raspberries for a berry-rhubarb combo.

• Crumb topping: Swap the cinnamon sugar crust with a buttery streusel topping for extra texture.

You can also bake the batter in muffin tins for individual rhubarb muffins, ideal for portion control and grab-and-go breakfasts.

Serving Suggestions

Rhubarb bread is incredibly versatile. It’s just sweet enough to stand on its own, but it also plays well with a variety of accompaniments. Here are a few ways to serve it:

• Toasted with butter: A warm slice with a pat of salted butter is pure heaven.

• With a dollop of whipped cream: Perfect for a light dessert.

• Alongside yogurt: A slice of rhubarb bread and a bowl of Greek yogurt make for a satisfying breakfast.

• Paired with coffee or tea: The earthy notes of coffee or the floral qualities of tea balance the bread’s sweetness beautifully.

This loaf also makes a lovely addition to brunch spreads, especially when paired with other spring-inspired dishes like quiches, fruit salads, or fresh-baked scones.

How to Store and Freeze Rhubarb Bread

This bread keeps well at room temperature for a few days, making it a great make-ahead option.

• At room temperature: Store in an airtight container or wrapped tightly in plastic wrap for up to 3 days.

• In the fridge: It will last up to a week, but be sure to keep it in an airtight container to prevent drying out.

• Freezing: You can freeze the whole loaf or individual slices. Wrap tightly in plastic wrap and then place in a freezer-safe zip-top bag. It will keep for up to 3 months. To thaw, let it sit at room temperature or gently warm it in the oven.

Freezing slices makes it easy to enjoy a homemade treat whenever you like just pop one in the toaster oven and enjoy!

Tips for the Best Rhubarb Bread

Here are a few key tips to make sure your rhubarb bread turns out perfect every time:

• Don’t overmix the batter: Overmixing can lead to dense or tough bread. Mix until just combined.

• Use room temperature ingredients: This helps the batter come together smoothly.

• Test for doneness: Every oven is different, so start checking around 50 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

• Let it cool: It can be tempting to slice into the bread right away, but letting it cool helps the crumb set and enhances the flavor.

Rhubarb Bread Through the Seasons

While rhubarb is traditionally seen as a springtime ingredient, this bread is enjoyable throughout the year thanks to the availability of frozen rhubarb. It’s equally comforting in the winter, offering a nostalgic reminder of warmer days. During the holidays, you can even add warming spices like nutmeg or cloves to give it a festive twist.

If you’re lucky enough to grow rhubarb in your garden, this bread is a fantastic way to use up those abundant stalks. Many gardeners freeze chopped rhubarb during peak season to bake with later, making this a true year-round staple.

Why You’ll Keep Coming Back to This Recipe

There’s something incredibly satisfying about this rhubarb bread. It’s nostalgic yet fresh, humble yet flavorful. With simple pantry ingredients and a short prep time, it’s one of those dependable recipes you’ll find yourself turning to again and again.

It also offers a wonderful opportunity to introduce others especially children to rhubarb, a sometimes underappreciated ingredient. The sweetness of the bread balances the tang perfectly, creating a treat that’s approachable for all ages.

Conclusion:

Rhubarb bread is more than just a delicious quick bread it’s a celebration of simple ingredients, timeless flavors, and the joy of seasonal baking. Whether you serve it at breakfast, brunch, or as an afternoon snack, this recipe has a way of bringing comfort and delight with every slice.

Its soft crumb, tart bursts of rhubarb, and sugary topping come together in the most delightful way. So the next time rhubarb season rolls around or if you’ve got a stash in the freezer treat yourself to this sweet and tangy classic. Your kitchen will smell amazing, and your taste buds will thank you.